If you’ve ever been in the middle of a hectic day, searching for a meal that’s both satisfying and easy to prepare, an Instant Pot soup recipe might just be the answer. The beauty of using an Instant Pot is that you can whip up a warm, hearty soup in a fraction of the time compared to traditional methods. Whether you’re a seasoned Instant Pot user or a newcomer, this recipe is simple to follow and delivers on flavor every time.
Soup is the kind of comfort food that never goes out of style. And the Instant Pot makes it so much easier to craft a delicious bowl without spending hours in the kitchen. From creamy to chunky, vegetable-packed to meaty, the versatility is endless. Plus, you don’t have to babysit the stove, which means you can go about your day while dinner practically makes itself.
Let’s dive into this hearty Instant Pot soup recipe that’s going to become your new favorite go-to meal. Ready to get your hands dirty (but not too dirty, thanks to the Instant Pot)?
Instant Pot Soup Recipe
This Instant Pot soup is packed with flavors that blend together perfectly. Think rich broth, tender vegetables, and a mix of herbs and spices that simmer to create a delightful depth. Here’s how we’ll make it:
Ingredients Needed
Before diving into the cooking process, let’s gather everything you’ll need. Having all the ingredients prepped and ready to go makes the whole process smoother. Here’s the list:
- 1 lb boneless, skinless chicken breasts (or thighs for extra flavor)
- 4 cups chicken broth (you can also use vegetable broth for a vegetarian version)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, chopped
- 2 medium potatoes, diced
- 1 cup frozen peas (or fresh if you prefer)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp ground black pepper
- 1/2 tsp salt (or to taste)
- 1 tbsp olive oil
- 1 cup heavy cream (optional for a creamy finish)
- 1/2 cup fresh parsley, chopped (for garnish)
Cooking Instructions
Now that we’ve got everything, let’s get to cooking. The Instant Pot makes this process a breeze. Here’s how to make it step-by-step:
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Prepare Your Ingredients
- Start by dicing your onion, garlic, carrots, celery, and potatoes. Get your chicken ready, too. This helps everything cook evenly and quickly.
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Sauté The Vegetables
- Set your Instant Pot to the ’Sauté’ function. Add olive oil and let it heat up.
- Toss in the diced onion and garlic. Sauté for about 2 minutes, or until they become fragrant and the onion softens.
- Add the carrots and celery, sautéing for another 3-4 minutes to let the flavors meld.
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Add The Chicken And Broth
- Layer the chicken breasts on top of the sautéed veggies.
- Pour in the chicken broth, making sure the chicken is mostly submerged. Add in your thyme, rosemary, salt, and pepper for seasoning.
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Pressure Cook
- Close the lid, set the valve to “Sealing”, and select the ’Manual’ or ’Pressure Cook’ function.
- Set the timer for 10 minutes on high pressure. The Instant Pot will take a few minutes to build pressure before it starts cooking.
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Quick Release And Shred The Chicken
- Once the timer goes off, carefully perform a quick release by turning the valve to “Venting”.
- Open the lid and check if the chicken is fully cooked. If it is, remove the chicken breasts and shred them using two forks.
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Add Potatoes, Peas, And Cream
- Add the diced potatoes and frozen peas to the pot.
- Stir everything together, and then select ’Sauté’ mode again. Let it cook for another 5 minutes to soften the potatoes and let the soup thicken slightly.
- If you want a creamy soup, stir in the heavy cream at this point and cook for an additional 2 minutes.
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Final Touches
- Taste the soup and adjust the seasoning as needed.
- Ladle the soup into bowls, and garnish with freshly chopped parsley.
Ingredient Insights
Each ingredient in this soup serves a purpose, contributing to the flavor and texture of the final dish. Let’s break them down:
- Chicken: The chicken breasts or thighs are the heart of this soup, adding a protein boost and richness. Using boneless and skinless cuts reduces cooking time and fat, while still providing plenty of flavor.
- Chicken Broth: It’s the base of your soup, and the choice of broth can make a big difference in the taste. Chicken broth brings out a savory depth, but vegetable broth gives a lighter, vegetarian-friendly option.
- Vegetables: Carrots, celery, and potatoes are the holy trinity of many classic soups. They provide natural sweetness, earthiness, and starch, respectively. The peas add a pop of color and a subtle sweetness.
- Herbs and Spices: Thyme and rosemary are timeless, earthy herbs that elevate the soup’s aroma and taste. They marry beautifully with the chicken and vegetables. Salt and pepper are simple yet essential for balancing flavors.
- Heavy Cream: This is optional but highly recommended for a silky, creamy texture that transforms the soup into something indulgent.
Expert Tips
- To Thicken the Soup: If you like a thicker, more stew-like consistency, you can mash a portion of the potatoes in the pot before adding the peas. This naturally thickens the broth without any need for flour or cornstarch.
- Frozen Veggies: If you’re in a rush or don’t have fresh veggies, feel free to swap them for frozen versions. They cook just as well and often save time.
- Use Rotisserie Chicken: If you have leftover rotisserie chicken on hand, you can skip the pressure cooking step. Just add the shredded chicken along with the potatoes and peas, and cook everything until the potatoes are tender.
- Adjust the Consistency: If you prefer a thinner soup, add more broth or water at the end and stir well. You can also blend a portion of the soup for a smoother finish.
Recipe Variations
The beauty of soups is that they can be incredibly versatile. Here are a few ways you can play around with this recipe:
- Vegetarian Version: Skip the chicken and add extra vegetables like zucchini, corn, or green beans. Use vegetable broth and add a can of beans for protein.
- Add Pasta: For a heartier meal, toss in some small pasta (like orzo or ditalini) towards the end of cooking, right before adding the cream.
- Spicy Kick: Throw in some red pepper flakes or diced jalapeños for a spicy kick that contrasts nicely with the creamy base.
- Herb Variations: Experiment with fresh herbs such as parsley, basil, or dill. You can use fresh herbs in place of dried herbs to bring a different level of brightness to the soup.
- Add Cheese: Stir in some shredded cheddar or Parmesan cheese at the end for a cheesy, comforting twist.
Final Words
Instant Pot soups are an absolute game-changer for busy nights, bringing all the flavors of a slow-simmered dish without the wait. The Instant Pot makes it possible to create a flavorful, satisfying soup in about 30 minutes, with minimal effort and cleanup.
This recipe is perfect for a quick family meal or for prepping in bulk for lunches throughout the week. The versatility of the ingredients means you can tailor it to suit your tastes and dietary needs, while the creamy, savory broth will always hit the spot.
FAQs
What Are The Basic Ingredients Needed For An Instant Pot Soup?
The basic ingredients for an Instant Pot soup typically include broth or stock, vegetables (like onions, carrots, and celery), protein (such as chicken or beans), and seasonings (such as salt, pepper, herbs, and spices). Additional ingredients like pasta, rice, or cream can be added depending on the recipe.
How Long Does It Take To Cook Soup In An Instant Pot?
Cooking soup in an Instant Pot usually takes about 10 to 30 minutes on the ’Soup’ or ’Manual’ setting, depending on the ingredients and the type of soup. The time includes the pressure build-up and release time, which may vary.
Can I Add Raw Meat To The Instant Pot For Soup?
Yes, you can add raw meat to the Instant Pot for soup. It’s common to add raw chicken, beef, or pork directly to the pot, as the pressure cooking process will thoroughly cook it. However, larger cuts of meat may require a longer cooking time or the use of the ’Saute’ function to brown the meat before pressure cooking.
Can I Use Frozen Vegetables In An Instant Pot Soup?
Yes, you can use frozen vegetables in Instant Pot soup. There’s no need to thaw them beforehand; simply add them directly to the pot. The Instant Pot will cook frozen vegetables just as effectively as fresh ones, though they may release more liquid during the cooking process.
Should I Sauté Vegetables Before Pressure Cooking Them In An Instant Pot Soup Recipe?
Sautéing vegetables before pressure cooking can enhance the flavor of your soup by caramelizing the vegetables. While not required, it is often recommended for recipes that involve onions, garlic, and carrots to build a rich base before adding broth and other ingredients.
Can I Make Vegetarian Or Vegan Soup In The Instant Pot?
Yes, you can easily make vegetarian or vegan soup in the Instant Pot. Simply substitute vegetable broth for meat-based broth and use plant-based ingredients like tofu, beans, or lentils for protein. You can also add coconut milk or plant-based cream for richness.
How Do I Prevent My Instant Pot Soup From Becoming Too Watery?
To prevent your Instant Pot soup from becoming too watery, avoid over-adding liquid. For thicker soups, use less broth or stock, and consider adding ingredients like potatoes, beans, or rice to help thicken the consistency. You can also use the ’Saute’ function after pressure cooking to reduce excess liquid.
What Can I Do If My Instant Pot Soup Is Too Salty?
If your Instant Pot soup is too salty, you can dilute it by adding more unsalted broth or water. You can also balance out the saltiness by adding a small amount of acid, such as lemon juice or vinegar, or by incorporating a starch like potatoes or rice to absorb some of the salt.
Can I Cook Pasta In The Instant Pot Along With Soup?
Yes, you can cook pasta directly in the Instant Pot with your soup. However, be cautious with the timing. Most pasta types cook in just a few minutes under pressure, so you may need to reduce the overall cooking time or add the pasta after the soup has cooked to prevent it from becoming too soft.
How Do I Store Leftover Instant Pot Soup?
Leftover Instant Pot soup can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the soup in individual portions for up to 3 months. Make sure to let the soup cool completely before refrigerating or freezing.